Bread Pudding With Caramel Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Was going to make this today, but was stumped by the American Custard Dessert Mix so, we decided it was best to make a regular bread pudding, instead. Woe is me! This is one of Sandra Lee's recipes that I found on the internet, I had already changed it a bit before I cooked it. I planned to soak the raisins in the rum, for 5 minutes, and then add them. Ingredients:
nonstick cooking spray |
1 lb purchased brioche bread |
5 cups cold whole milk |
2 (4 1/2 ounce) boxes jello brand american custard mix |
1/3 cup dark rum |
2 egg yolks, beaten |
1/4 teaspoon ground nutmeg |
1/2 cup pecan pieces, lightly toasted & chopped |
1/2 cup golden raisin (optional) |
2/3 cup butterscotch caramel sauce (smucker's) |
3 tablespoons heavy cream |
3 tablespoons dark rum |
Directions:
1. BREAD PUDDING:.
2. Preheat oven to 350ºF.
3. Spray a 13x9 baking dish with nonstick cooking spray.
4. Soak the raisins in the rum for at least 5 minutes.
5. Tear brioche into 1 pieces and place in prepared dish.
6. In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
7. Whisk until well blended.
8. Stir in nuts and raisins, if using.
9. Pour over brioche; press down gently on brioche to submerge into custard.
10. Let stand 10 minutes, or until brioche absorbs custard slightly.
11. Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
12. Serve warm with Caramel Rum Sauce.
13. CARAMEL RUM SAUCE:.
14. Combine caramel sauce, cream and rum in medium glass bowl.
15. Heat in microwave for 45 seconds.
16. Whisk to blend.
17. Drizzle over bread pudding.
18. Serve warm and enjoy!
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